Add these amazing muffins to your list of things to make with rhubarb. They are super light and fluffy and studded throughout with tangy bits of bright pink vegetable. Before baking, the batter is sprinkled with a salty-sweet crumble, resulting in a hit of crunch with every bite. This recipe uses vegetable oil as opposed to butter, which helps keep the muffins moist for days!
For the crumble topping: Add the brown sugar, flour, butter, cinnamon and salt to a medium bowl and use clean hands to mix the ingredients together until pea-size pieces form. Set aside.
For the muffins: Spray a standard 12-cup muffin tin with cooking spray. Sift the flour, baking powder and salt into a medium bowl and set aside.
Beat the brown sugar, vegetable oil, lemon zest, lemon juice and vanilla in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
Reduce the mixer speed to low and add the flour in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour and beating until just incorporated. Fold in the rhubarb using a rubber spatula. Take care not to overmix the batter.
Divide the batter evenly into the prepared muffin tin, leaving at least 1/8 inch of space at the top. Sprinkle on the crumble mixture, distributing it evenly.
Bake until the topping is golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs, 25 to 30 minutes. Le the muffins cool completely in the pan on a wire rack, about 30 minutes.
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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